Three Months of Artisanal Cheese

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From the Alps to the Canary Islands, California to Vermont, send your favorite cheese connoisseurs on a tour of tastes! For three successive months they’ll receive a trio of artisanal cheeses, the perfect gift for any cheese lover.

August's Cheese of the Month Collection includes:

Pecorino delle Balze Volteranne

Pecorino delle Balze Volteranne is a raw organic pecorino from Tuscany is made with vegetable rennet of wild artichoke. The cheese is aged in oak barrels for 60 days, the rind covered in oak and olive wood ash. This imparts a unique green olive flavor and long finish. This cheese is firm, toothsome and has a nutty texture. This cheese pairs well with many dry white wines and medium-bodied reds.

Bleu d'Auvergne

Bleu d'Auvergne is a name-protected (Denomination Origine Protected, DOP) cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century. Bleu d'Auvergne is made in the traditional manner from cow's milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Here at the Artisanal Premium Center, we allow this cheese to drain until it reaches the creamy consistency we desire. Bleu d'Auvergne pairs best with dessert wines such as Sauternes.

Goat Gouda

Our Goat Gouda Our Goat Gouda makes for a light, creamy version of Gouda. This cheese has a smooth firm texture that practically melts in the mouth leaving a sweet mild aftertaste, which makes for a lighter, creamier version of Gouda, compared to the far more familiar and stronger-flavored cow versions.

Certainly an excellent candidate for an introduction to the goat cheese family that can be enjoyed on its own or with a cup of our fresh-roasted coffee.

As with many other goat cheeses, you can try pairing the Goat Gouda with a Sauvignon Blanc, but also with many other white wines including: Rieslings, Albariños, Seyvals, Viogniers, Verdejos, Chenin Blancs, Muscats, and Chardonnays, as well as Champagnes and many other sparkling wines.

This cheese is also a good partner for several red wines, including: Aglianicos, Gamays, Zinfandels, Grenaches, Sangioveses and Tempranillos. For beers, try pairing this cheese with Lagers, Pilsners, Wheat Beers, Amber Ales, Trappist Ales,and Lambics.

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